Description
A classic Southern-style potato salad that is creamy, flavorful, and perfect for gatherings.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickle relish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool completely.
- In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, celery salt, garlic powder, onion powder, black pepper, and salt. Mix well until smooth.
- Once the potatoes have cooled, gently fold them into the mayonnaise mixture until well coated.
- Add the chopped hard-boiled eggs, diced celery, red onion, and sweet pickle relish to the potato mixture. Stir gently to combine all ingredients without mashing the potatoes.
- Taste and adjust seasoning if necessary. If desired, fold in the fresh parsley for added color and flavor.
- Cover the potato salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a creamier texture, add an extra 1/4 cup of mayonnaise.
- For a bit of heat, mix in some diced jalapeños or a dash of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg